Fruity Quinoa Salad with California Prunes

Makes: 6Prep Time: 10 minutesCook Time: 10 minutes


  • 100g quinoa
  • 150ml water
  • 1 red onion
  • 1 apple
  • 1 red chilli
  • 1/2 lemon
  • 3 spring onions
  • 400g cooked lentils (washed)
  • 400g chickpeas (washed)
  • 1/2 pomegranate
  • 150g California Prunes
  • 2 tbsp olive oil
  • 100g mixed seeds
  • fresh mint


  1. Add the quinoa to a saucepan with the water. Bring the water to the boil, and cook until the grains are tender.
  2. Thinly slice the red onion, apple and chilli, squeeze the juice of 1/2 lemon over the top, then add the ingredients to a bowl.
  3. Thinly slice the spring onions and add to the bowl, along with the lentils, chick peas and pomegranate seeds.
  4. Chop the California Prunes and add to the salad.
  5. Heat a glug of olive oil in a frying pan and add the mixed seeds. Cook until they crackle, then add to the salad.
  6. Add the cooked quinoa to the bowl.
  7. Stir all the ingredients together until well mixed.
  8. Finish with a drizzle of olive oil, salt, pepper and fresh mint leave, then serve and enjoy!


Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.